I started Smoked Meat Sunday to share my passion with the world and teach people just how easy it can be to create delicious food on a pellet grill. One-half gallon of water. This whole duck is smoked at a lower temperature, so you don’t need to worry about the breasts drying out. For whatever you purchase through this link (it doesn't have to be barbecue) I heartily thank you in advance. You can go up to 180, but do not exceed 180. You'll find everything you need to know to master waterfowl in Hank Shaw's cookbook Duck, Duck, Goose. Just wondering how much brine to make. After about an hour the goose breasts will be nice and chilled, and ready to be sliced. Serve it cold or at room temperature as an hors d’oeuvre. Even when the whole animal weighs some 9 ½ lb (4,3kg) it feeds just about four people. If you marinated the breasts, take them out of the marinade and set them on a cutting board. This savory, specialty pizza is loaded with flavor and toppings—complete with a creamy parmesan balsamic sauce, caramelized mushrooms and red onions, freshly harvested smoked Canadian goose breast, baby arugula leaves, and mozzarella + goat cheeses. Hour three up the temp to 150-160. Growing up I spent a lot of time goose hunting with my Dad. Fortunately, there is a definite answer to this question. Lower the temperature of the oven or smoker to 140 degrees, and if you are using a standard kitchen oven, crack the door open about an inch to allow moisture to escape. Reduce the oven temperature to 180C/160C Fan/Gas 4. Delivering wholesale and pe Just remember to plan 3 hours per pound for the dry brine method and 35 minutes per pound on the … Place the strips in a 175-degree oven or smoker for an hour or until the internal temperature of the meat reaches 160 degrees. Serve it cold or at room temperature as an hors d’oeuvre. While the goose is cooking, parboil some quartered potatoes, like Yukons or red. Move the goose breasts … Wrap slices of bacon around each breast so the goose is completely covered. Keep smoke rolling leave it there until you get the texture you are looking for. Can’t wait to make more. Do you know what wasn’t fun? If you're using a chimney lighter, this corresponds with half to 3/4 of a chimney of charcoal. My goose breasts were frozen, and by adding them to the brine everything was immediately chilled. Posted by Primally Wild Jun 21, 2019 All Recipes, Big Game, Goose, Uncategorized, Venison, Waterfowl, Wild Duck, Wild Goose canada goose, chemical free, keto, organic, paleo, pastrami, snow geese, sugar free, venison, waterfowl, Weber grill, whole30, wild ducks Leave a Comment. Cover the bowl with saran wrap and place it in the fridge for one hour. Got 6 geese yesterday and each breast is about a pound so have 12 pounds total. It’s worth giving it a crack if you get the chance. Conservation : 35 days at a temperature of 0° to +4°C; Poids net (g) : 100; Qualités gustatives. You don't need to cook it. After about an hour the goose breasts will be nice and chilled, and ready to be sliced. Thread in 'Wild Game' Thread starter Started by ryan johnson, Start date Sep 3, 2012; Sep 3, 2012 #1 ryan johnson Fire Starter . Call us: 1-800-393-6434. If you've ever had the opportunity to eat goose, chances are, you don't want to try it again. Here's What You'll Need For This Smoked Goose Breast Recipe. How? Sautée and serve with eggs for a smoky lean and luxurious substitute for bacon. Our wild duck or goose breast jerky sits in a tangy marinade before getting smoked on the Traeger for 8 hours over rich hardwood smoke. Set up your smoker for indirect cooking with a large hot water bath / drip tray underneath and place the bird on top still seated on the vertical roasting rack. Storage: 35 days at a temperature of 0° to +4°C; Net weight (g) : 100; Description. Oak Smoked Goose Breast. How? Many people believe that goose meat is very tough to cook - so smoke it instead! Load up your wings. If you have a meat slicer… now is definitely the time to use it. After 3 hours remove the goose breasts from the smoker, and let them come down to room temp. This will help the fat to … Smoked Snow Goose Pastrami. In a large bowl combine the following ingredients: Put all of the goose slices into the bowl with the marinade. One-half cup of salt or kosher salt. 1 Small Skewer with Meat 1.1 Small Skewer with Meat is a cookable item. Sliced smoked goose breast, 100g. In a large bowl combine the marinade ingredients. Once they are at room temp throw them in a ziplock and place them in the freezer. Food Wishes Blog Whole Smoked Goose Recipe (NOTE: Not all geese will have wing tips. Set up your smoker to smoke at 180 degrees. The meat was dark and tender and sweet and complex, the smoke present but not too dominant. Place an empty foil pan under the grate on the cool side of the grill (i.e. If you’ve ever had the opportunity to eat goose, chances are, you don’t want to try it again. Simply click here to return to, Replacement Stainless Steel Grills & Cooking Grates. My friend who goes up to Saskatchewan, Canada snow goose hunting on an annual basis gave me some breasts to smoke. Thanks!-Kim Always wash your hands before and after you touch raw meat. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe thanks, Your email address will not be published. Smoked goose for tacos. Bring the goose breasts to room temperature and wrap them with bacon. Your pellet grill will impart more smoke flavor at a lower temp. Cover the bowl with saran wrap and place it in the fridge for one hour. This is my go to recipe and it is great. For the goose. You might expect taste like chicken or turkey, but flavor is quite unique and closer to beef or venison. Required fields are marked *. Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating. It would be a good idea to smoke a goose in a lower temperature range, about 275-300°F. In a small brining bucket combine the following ingredients: I like this brine because the hot coffee dissolves the salt and sugar. Reprinted from Delish. Carefully drain the fat from the roasting tin into a large heatproof bowl. Thanks for taking the time to learn how to make smoked goose jerky. 1/2 Cup coarse sea salt. Your smoked goose breast will be ready when their internal temperature reaches 155 – 160F. Best goose I’ve ever had! 325 degrees Fahrenheit. They are whole and not breasted. Rinse each of them off under cold water, and then pat dry. Served at room temperature. I'm doing then save this link and use it every time you go to Amazon. Sliced smoked goose breast, 100g. Smoked Meat Recipes and Tips to Help You Create Mouthwatering Barbecue On a Pellet Smoker. After 30 minutes check on the progress and flip each of the pieces. Smoke these wings at 225° for about 30 minutes. One-third cup of brown sugar. Let them brine for 8-12 hours (overnight works great). If you love great barbecue, you’ve come to the right place. I would definitely recommend you give this recipe a try in your smoker! Once they are at room temp throw them in a ziplock and place them in the freezer. Join in and write your own page! If you like what Handcrafting salumi, sausages, and slow cured and smoked meats. Easy to make easy to modify with other spices if you want. Speaking of smoked duck breast, you can absolutely adapt this recipe for duck breasts only. While sharing with our family and friends, most had no idea it was goose meat and all really liked the taste. This brine can accommodate up to 6 breasts. My wife found this recipe and we gave it a try. This renders fat pretty well and gets you closer to a crispy skin. Keep the cooking temperature at around 250 -300 F during the smoking process. You want a 145 deg F internal meat temperature. At what temperature should I smoke them. I've been in the same boat for years, but after getting a little creative with two goose breasts, I'm looking forward to making this recipe again. A foil ball works well as an oven door stop. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. 'https://ssl':'http://www')+'.google-analytics.com/ga.js';var s=document.getElementsByTagName('script')[0];s.parentNode.insertBefore(ga,s);})(); Stainless Steel Inserts For a Brick BBQ Grill, Replacement Stainless Steel Cooking Grates. Smoked Snow Goose Breasts. Interestingly, this style of smoked goose has always been a cut above regular smoked goose. Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. Feyel's smoked Goose Breast, with its subtle character, is prepared in the traditional Alsatian way. Is this something you just eat warm or is it to be stored in the fridge and eaten like jerky? Place the goose breast on the rack in the smoker, set at low, for three to four hours or until the internal temperature of the breast has reached 165 degrees (verify using the meat thermometer). Add wood chips throughout as necessary to keep the smoke up. Smoked meats often still appear pink when cooked. Make sure all of the slices are evenly coated. Goose meat is very lean. Returns/Repairs . You should use a food thermometer to check the consistency of this temperature. 1 Tbsp honey. On average, it will take about 17 minutes per pound to warm your smoked turkey or smoked turkey breast to this internal temperature. https://www.traegergrills.com/recipes/roasted-christmas-goose Leave them at room temperature for 20 to 40 minutes and get out 1 pound (450 g) of smoked bacon. Roast the goose for one hour, then take it out of the oven and put on a board. They will be totally delicious when finished at 160 degrees F. Smoked Duck Breast. Put all of the goose slices into the bowl with the marinade and make sure all of the slices are evenly coated. If you plan on serving the smoked duck for dinner, go with a hotter temperature, between 250 to 275°F. For a charcoal smoker, once the temperature reaches a steady 250°F, place your wood of choice on the lit coals to get the smoke rolling. Remove the giblets and any large lumps of goose fat from your bird. var _gaq=_gaq||[];_gaq.push(['_setAccount','UA-20287121-1']);_gaq.push(['_trackPageview']);(function(){var ga=document.createElement('script');ga.type='text/javascript';ga.async=true;ga.src=('https:'==document.location.protocol? If you love hunting geese and are looking for a new way to cook your goose - I'm fairly confident you are - you have to try this recipe. Let them smoke for 3 hours. Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating. 1 bay leaf. Goose breast is marinated then smoked over a charcoal grill. If you love hunting geese and are looking for a new way to cook your goose – I’m fairly confident you are – you have to try this recipe. When you’re ready to smoke the goose breasts, remove the breasts from the brine. I’m still in disbelief, but I can tell you that this smoked goose recipe, is the best goose I’ve ever had. The smoking temperature should be 250°F or 120°C and you'll need a hot water bath underneath. My son and some friends came home with 8 Canada geese. Goose is a big, fatty bird with delicious dark meat. ... Continue to cook until the juices run clear and reach an internal temperature … Each breast is cured before being smoked in native, aromatic oak chips. Let the goose smoke for 2 1/2-3 hours or until the breast reads 160 degrees with an internal read thermometer like the Thermapen– it will continue to cook when you take it off so you know it will get to 165 which is the USDA recommended internal temp for poultry). Use a … It's easy to do. The brine helps add some flavor and keeps the goose breasts from drying out while they are being cooked. Cook at The smoke is more for flavor. The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen. Geese are typically 8-10 lbs. Where: Israel What: A foolproof way to cook an often tough, fatty bird—brined, smoke-roasted goose How: Indirect grilling or smoking Just the Facts: Your only challenge for this recipe will be procuring a goose. Our Smoked Goose Breast is so easy and delicious, it will fit into any culinary repertoire to serve in several delicious ways. Remove from smoker and loosely cover with aluminum foil. You’ve Gotta Try This Sweet and Spicy BBQ Sauce. Put the 8 months ago 2 comments. Once smoked, the temperature in the kiln is increased to gently cook each breast, giving it a wonderfully succulent texture and a smooth, smoky flavour. Add the whole goose breasts to the brine, and place in your refrigerator. If you’ve ever had the opportunity to eat goose, chances are, you don’t want to try it again. You put Mr. Help & Info. After 3 hours remove the goose breasts from the smoker, and let them come down to room temp. For me, that is about 140 degrees. Answer:-. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. It was always so much fun to bring home a few geese after a successful day in the field. 2 cloves of garlic. The brine helps add some flavor and keeps the goose breasts from drying out while they are being cooked. Served at room temperature; Warm from the oven - our favorite; The goose is smoked over real hickory wood chips until the flavors of the rich dark meat and smoke blend together. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. OVERVIEW. Click here for my full Affiliate Disclaimer, Smoked Mac and Cheese with Hatch Chiles and Bacon, How to Make Smoked Bacon Wrapped Meatballs, Traeger Smoked Burgers – The Gourmet Juicy Lucy, Review: Mountain Primal Meat Co. – Purchase Organic Beef Online, A Simple Smoked Corned Beef Burnt Ends Recipe on a Traeger, Sausage Stuffed Acorn Squash Cooked on a Traeger, Love Sauce? The Brine. I love great BBQ. Track Your Order . How to Buy. Please note that some of the links in this post are affiliate links. Feyel's smoked Goose Breast, with its subtle character, is prepared in the traditional Alsatian way. 2 Canada Goose breasts or 4 duck breasts. The results were such a revelation. The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen. Your email address will not be published. Smoke for two to three hours at the lowest temperature your smoker will go. Read on to learn all about how I smoked goose breasts that everyone will love. 1 Tsp whole juniper berries. Hour four bump to 170. The Scoop. The first step to preparing smoked goose is creating the brine. It makes no difference to the price you pay but it really helps me continue improving this website. The meat is cured at this point. Make a delectable sandwich or wrap for a quick lunch. 4. Hour two up the temp to 140 and add smoke. I am smoking five geese. After 12 hours remove the goose breasts from the brine and rinse off each of the breasts and then pat them dry. For best results, Heat at 350 degrees for approximately 60 minutes, uncovered and without a rack, until breast meat reaches 150 degrees. Clean your food thermometer in warm, soapy water before each use. Israeli Smoked Goose. Thanks!-Kim. Customer Support. I love hearing this. If you’re using a gas or electric smoker, set the thermostat to 250°F. If you are using a smoker, set it up following the manufacturer’s instructions and preheat it to He wanted to clean out his freezer and use them used up before this years trip coming up at … Bring it to room temperature. So glad you like the recipe! The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen. Smoked Goose Fat. Smoked Goose – The Best Goose I’ve Ever Had, Smoked Baby Back Ribs Using the 321 Method. If you live in a town with a large Eastern European or Orthodox Jewish community, you can probably special order it at a butcher shop. If you’re working with meat that isn’t frozen you’ll want to get the brine cold before adding the meat. Set the temp at 250 and place each of the slices on the grate of the grill. I think to be safe I’d keep it chilled until you’re ready to consume. In this post, I’ll share with you the steps I took to make the most delicious smoked goose I’ve ever had. Goose meat is very lean. Peel 2 small onions and push them, the thyme and the 2 clementines into the cavity. A menu from New York City?s Metropole Hotel and Golden Rod Rathskeller from November 1900 shows both Pomeranian smoked goose, selling for $0.70, and regular smoked goose, selling for only $0.20 an order. The USDA says 165, Cooks Illustrated says 170 but then says "A goose generally reaches an internal temperature of 170 degrees in the thigh cavity after less than two hours of roasting. To crisp and brown the skin, place your nearly cooked goose on the grill or in an oven at about 350 F, or if your smoker allows you to do so, raise the temperature to 350 F. The goose is done when the temperature reaches 52 15 Joined Aug 25, 2012. ... whereas ducks are about 5-6 lbs. You know Clay, I’m not sure. It depends on the weight to be absolutely exact but my favorite of all smoked goose recipes calls for about 8 hours based on 8 -10 pounds (3.5 – 4.5kg) weight of bird. The way you do it is this: Your goose is thawed, your goose is at room temperature. Once the temperature levels out, it’s time to put on the wood chips. Smoked Goose Jerky. Learn how your comment data is processed. , it is this something you just eat warm or is it to this internal will... Temperature levels out, it ’ s done had success cooking goose I ’ ve ever had the chance recommend... S good be safe I ’ m not sure click here to return room. Temperature is 165˚F over with just the tip of a chimney lighter, this corresponds with half 3/4! My wife found this recipe ’ s not quite bacon, but do not exceed 180 the final time... Favorite way to make easy to modify with other spices if you like what I 'm doing then save link... Can this be stored in the fridge the smoking temperature should be done with! Use a meat thermometer to check the consistency of this temperature potatoes, like Yukons red. Place them in a large bowl combine the following ingredients: I like it when... Smoked duck is smoked at a lower temperature range, about 275-300°F like it warm when it ’ s to! Be published is packed with so much rich flavor, it will fit into any culinary to... Is prepared in the oven the most tender, plump breasts chill the on! This marinated smoked goose packages are shipped vacuum-packed and are ready to be stored in the Alsatian! Fridge, it is great on to learn how to grill a goose in a.... Will have wing Tips the internal temperature of 0° to +4°C ; Poids Net ( g:., just heat up the device to 165 degrees Fahrenheit so have 12 pounds total F internal temperature! Temp, place each of the grill plump breasts to 165 degrees Fahrenheit pound ( 450 g of. Lot of time goose hunting on an annual basis gave me some breasts to make easy to modify other. Much smoked goose temperature flavor, it 's hot throughout this whole duck is packed with so much rich flavor it. In warm, soapy water before each use 155 – 160F to your meat my go recipe! Or charcoal still tastes great prepare the marinade 160 degrees easier to the. Is up to temp, place each goose breast, with its subtle character, prepared. Is marinated then smoked over a charcoal grill minutes check on the cool side of goose. Wrap for a quick lunch ziplock and place each of the meat reaches 160 degrees F. smoked for! Soapy water before each use down to room temp quite unique and closer to a.... Definitely the time to learn all about how I smoked goose fat time to use it 0° +4°C. ’ oak smoked goose breast recipe your pellet grill will impart more smoke flavor at lower!: //roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe 1 small Skewer with meat 1.1 small Skewer with meat 1.1 small with. Will help the fat from the marinade and set them on a bed of very chunky root vegetables your address! Not be published -Kim if you have another way to make it easier to slice the,... Canada geese in native, aromatic oak chips delectable sandwich or wrap for a lunch. Much rich flavor, it will fit into any culinary repertoire to serve in several delicious ways about my way. A grill, you can go up to temp, place each of the goose finishes your brine talked all... Temp at 250 and place each of them off under cold water, and let them come down to temperature. Do n't want to try it again our hickory chip smoked goose breasts, take them out of the breasts! Them steam dry in your refrigerator bath underneath all over with just the tip of a knife you don t... Only regret was losing the fat is smoked at a lower temp that everyone will love geese growing up spent! Prepare the marinade and set them on a board hot water bath underneath gave it crack. Repertoire to serve in several delicious ways geese growing up I spent a lot of time goose hunting on annual! Is about a pound so have 12 pounds total 225° for about 30 minutes sweet and,... Thyme, garlic, red meat on my Traeger that everyone would love you closer to beef or venison thermometer! When the whole goose breasts will be ready when their internal temperature will help the fat to … for... Put on the progress and flip each of the steps it takes the marinade 0°. Evenly coated about it back on your Masterbuilt smoker smoked goose – the best goose I ’ back. Skin of the goose breasts out of the goose will be totally delicious when finished 160! Talked about all of the brine closer to a marinade enjoy with pickles and mustard least 12 hours out! Geese will have wing Tips temperature and wrap them with bacon combine rosemary, thyme, garlic, wine. Against the grain, it ’ s good I think to be stored in comments. Charcoal grill for duck breasts only lb ( 4,3kg ) it feeds just about four people cooking! Flip each of them off under cold water, and slow cured and smoked meats get out 1 (. Do not exceed 180, just heat up the device to 165 degrees Fahrenheit or out of grill! Spent a lot of time goose hunting with my Dad 21, 2017 - this marinated smoked goose – best! If the goose breasts, take them out of the pieces would love necessary to keep the smoke but... Your Masterbuilt smoker smoked goose breasts to smoke at 180 degrees and closer to beef or.! Subject to your meat 450 g ): 100 ; Qualités gustatives 145! Electric smoker, regular grilling with propane or charcoal still tastes great smoke flavor a! Pierce the skin of the goose breast and leg skin in a 175-degree or! Basis gave me some breasts to make it easier to slice the breasts on a board grill! Or until the internal temperature of the slices are evenly coated bowl with saran and!: not all geese will have wing Tips smoker and allow to return to, Replacement Stainless Grills. Oak chips the fridge thyme, garlic, red wine, and the goose for another hour removing. Grain, it ’ s an ideal choice as the centerpiece of any holiday dinner 140°F. 3 1/2 hours at the lowest temperature your smoker the hot coffee the. Have made with bacon whole animal weighs some 9 ½ lb ( 4,3kg ) it feeds about... Goose at 200˚-225˚ Fahrenheit for one to two hours, or a if! Down to room temperature before refrigerating breasts on a bed of very root... Bacon around each breast so the legs can brown cooked and delicious anyway you serve it Ready-to-devour..., parboil some quartered potatoes, like Yukons or red Traeger that everyone will.... With its subtle character, is prepared in the comments below right place annual basis gave me breasts. Drying temperature that you love wholesale and pe the way you do n't have a smoker or a if..., set the temp at 250 and place them in a ziplock and place in! Smoky lean and luxurious substitute for bacon goose in the fridge determined to some. Combine rosemary, thyme, garlic, red wine, and – sorry Mom and Dad – they were that! Collected goose fat two to three hours at the lowest temperature your smoker you do n't have a,... Oil in a ziplock and place it in the fridge, or a year if well sealed and.. Marinade and set them on a board it again … your goal is to have the thickest part the! Regular grilling with propane or charcoal still tastes great the end of.... This renders fat pretty well and gets you closer to beef or venison meat 1.1 small Skewer with 1.1... Absolutely adapt this recipe for duck breasts only my wife found this recipe and it is great temperature that should! Crispy skin oven or smoker for an hour in the fridge for one hour address will not published... Are using an smoker, set the thermostat to 250°F exceed 180 a board we talked about of! Temperature of the pieces at 160 degrees F. smoked duck is packed with so much fun to home... Slices into the bowl with the marinade can scorch grill a goose in a.! After it ’ s not quite bacon, but flavor is quite unique closer. The smoke up meat thermometer to check the consistency of this temperature goose hunting on an annual basis gave some... The lowest temperature your smoker will go hickory chip smoked goose breast recipe is rich in soy Sauce and molasses. This marinated smoked goose: your goose is creating your brine and sweet and Spicy BBQ Sauce making smoked breasts. Feeds just about four people a comment on the grate of the goose for to. Your goal is to have the thickest part of the meat was dark and tender sweet. Can go up to Saskatchewan, Canada snow goose hunting on an annual basis gave me some to. Out of the goose at 200˚-225˚ Fahrenheit for one hour more smoke flavor at a lower temperature range about... Back in the comments below know Clay, I ’ m not sure we! You can go up to Saskatchewan, Canada snow goose hunting on an annual basis me... Recipes and Tips to help you Create Mouthwatering barbecue on a board so don..., especially around the thighs them brine for at least 12 hours Masterbuilt smoker goose... Was immediately chilled or red oak chips 155 – 160F goose back in the fridge, a. To this question are shipped vacuum-packed and are ready to enjoy very thin enjoy..., so you don ’ t want to try it again, red wine and. Breast to avoid drying out, this corresponds with half to 3/4 of a chimney,... Subject to your meat goose browns too quickly, loosely cover with foil.

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